Description
A vibrant and flavorful salmon dish topped with refreshing Thai corn salsa, perfect for summer gatherings.
Ingredients
Scale
- 1 lb salmon filet or other fish of your choice (like cod or trout)
- 2–3 cloves garlic, minced
- 2–3 Thai chilies, finely chopped
- 1 Tbsp chopped palm sugar (or substitute with honey)
- 3 Tbsp lime juice (freshly squeezed is ideal)
- 2 Tbsp fish sauce
- 3/4 cup cooked corn kernels
- 1/4 cup long beans, cut into 1/4 inch pieces
- 1/3 cup black beans, canned, drained and rinsed
- 1 grapefruit, segmented
- 1/4 cup mint leaves, roughly chopped
- 1/2 cup cilantro leaves, roughly chopped
Instructions
- Pound and blend the minced garlic and chopped chilies in a mortar and pestle into a fine paste.
- Add the palm sugar and pound until it’s mostly dissolved.
- Pour in the lime juice and fish sauce, stirring until the sugar is completely dissolved. Set aside.
- Incorporate the cooked corn, black beans, and long beans in a mixing bowl, mixing well and setting aside.
- Gently fold in the grapefruit segments, mint, cilantro, and the prepared dressing just before serving.
- Lightly salt the salmon filet, letting it sit for about 10 minutes.
- Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for about 3-4 minutes per side.
- Spoon the Thai Corn Salsa generously over the salmon to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salsa can be prepared a day in advance; just add herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg